Meat-Filled Flaky Pastry Pie

1. 1 Puff pastry (frozen)pack 500 g ≈ $4.50 86 g
2. 2 Ground pork and beefpack 500 g ≈ $7.01 86 g
3. 3 Onions≈ $1.60 per kg 36 g
4. 4 Carrots≈ $1.50 per kg 36 g
5. 5 Tomato pastepack 140 g ≈ $1.00 13 g
6. 6 Eggspack 10 pcs ≈ $1.93 0.2 pcs
7. 7 Sunflower oil 6 ml
8. 8 Salt 1 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Thaw the puff¹ pastry, finely chop the onion³, and grate the carrot⁴.

2. Sauté the onion³ and carrot⁴ in oil for 4 minutes until tender.

3. Add the ground² meat, salt, and pepper, cooking for 7–8 minutes, breaking up clumps.

4. Stir in the tomato⁵ paste and 40 ml water, simmering for 3 minutes until the filling thickens, then cool for 10 minutes.

5. Divide the pastry into two sheets, line the bottom of a baking dish, and spread the filling.

6. Cut small shapes from the top sheet, place it over the filling, and pinch the edges to seal.

7. Brush with egg wash and bake at 200 °C (400 °F) for 22–25 minutes, until golden and risen.